Main Course

Learn the secret to crispy glazed chicken that never gets soggy. This recipe uses a double-dredge technique and a flash-glaze method for a shatteringly crisp crust.

A foolproof Southern black eyed peas recipe featuring smoked beef sausage and a rich, velvety broth. Learn the two-stage sear technique to prevent mushy beans and bland flavor.

Learn how to make perfectly crispy skin chicken thighs with a spicy and sweet peach and jalapeno glaze using a unique cold-pan rendering technique.

A rich and silky vegetable soup featuring a staggered simmering technique to ensure cabbage and potatoes maintain the perfect texture without becoming mushy.

Learn how to make restaurant-quality Creamy Sun-Dried Tomato Chicken Orzo that is never gummy or mushy by using a professional toasting technique.

A foolproof recipe for Creamy Chicken and Wild Rice Skillet that uses a light roux and a specific simmering technique to ensure a thick, velvety sauce without being watery or mushy.

Learn the secret to juicy, butter-tender chicken breasts with a high-heat sear and steam-finish, served over velvet-texture mashed potatoes with a rich garlic cream sauce.

Learn how to make melt-in-your-mouth beef tips with a rich rosemary gravy using a low-temperature braise and searing technique to ensure fork-tender results.

Learn how to make perfectly crispy roasted garlic herb chicken thighs with no soggy skin using a high-heat rendering technique and a flavorful dry rub.